Quick Curried Vegetables

Name: Quick Curried Vegetables
Ingredients: 2 tsp. canola oil; 1 large onion, chopped (about 1 1/2 cups); 1 13.5-oz. can reduced-fat coconut milk; 1 cup low-sodium vegetable broth; 3 Tbs. tomato paste; 3 Tbs. mild curry powder3 Tbs. mild curry powder; 3 medium-sized red-skinned potatoes (about 1 lb.), scrubbed and cut into 1-inch chunks; 1 9-oz. pkg. frozen cut green beans; 1 small cauliflower, cut into small florets (about 4 cups); 1/2 cup frozen green peas; 1/4 cup chopped cilantro; 1 to 2 Tbs. fresh lime juice

12 ingredients

12 steps

Ingredients

2 tsp. canola oil
1 large onion, chopped (about 1 1/2 cups)
1 13.5-oz. can reduced-fat coconut milk
1 cup low-sodium vegetable broth
3 Tbs. tomato paste
3 Tbs. mild curry powder3 Tbs. mild curry powder
3 medium-sized red-skinned potatoes (about 1 lb.), scrubbed and cut into 1-inch chunks
1 9-oz. pkg. frozen cut green beans
1 small cauliflower, cut into small florets (about 4 cups)
1/2 cup frozen green peas
1/4 cup chopped cilantro
1 to 2 Tbs. fresh lime juice

Directions

1

Heat oil in large saucepan over medium-high heat.
2

Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
3

Add coconut milk and broth.
4

Whisk in tomato paste and curry powder.
5

Bring to a boil.
6

Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
7

Stir in green beans and cauliflower.
8

Cover, and cook 5 minutes more, or until vegetables are tender.
9

Remove from heat.
10

Stir in peas, cilantro and lime juice.
11

Season to taste with salt and pepper.
12

Serve with basmati brown rice, if desired.